Fried Catfish with Cheese Grits
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
509 kcal
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Course
Main Course
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Cuisine
American
Fried Catfish with Cheese Grits
Description
The preparation begins by rinsing catfish fillets and soaking them in milk for about an hour to moisten and slightly tenderize the fish. Peanut oil is heated in a cast iron pan to a frying depth of about an inch. The cornmeal is mixed with salt and used to thoroughly coat the milk-drained fillets. Each fillet is fried carefully in batches in hot oil to avoid crowding, achieving a golden brown and crunchy crust over evenly cooked, flaky fish inside. The fillets are turned to brown both sides and may be briefly cooked again on one side to perfect crispness.
While the recipe focuses on the catfish, it is traditionally served with creamy cheese grits that provide a smooth, savory base contrasting the crunchy fried coating and delicate fish texture. The use of peanut oil helps attain the right frying temperature for a crisp finish.
Fried catfish is best served fresh and hot but can be kept warm for several hours in a low oven. Leftovers keep well refrigerated for 2 to 3 days and reheat well on a baking sheet in a 350°F oven for about 15 minutes. Due to variables in coating adhesion and oil absorption, nutritional values should be considered approximate.
Ingredients
- 2 pounds catfish fillet
- 2 cups milk
- 3 cups white cornmeal finely ground
- 1 tablespoon salt
- peanut oil
Instructions
- Rinse catfish fillets under cold water and place in a shallow baking dish or pan. Add milk to cover fillets. Cover the dish and refrigerate for approximately one hour.
- Remove the fillets from the refrigerator about 10 minutes before ready to cook.
- Place a large cast iron frying pan over high heat and pour in peanut oil to a depth of approximately 1 inch. Allow oil to come to frying temperature while preparing the fish.
- Combine the cornmeal and salt in a shallow pan.
- Remove fillets from milk letting most of the excess drip off.
- Place one fillet at a time into the cornmeal and turn it several times to coat well. Prepare all the fillets before you begin frying.
- Carefully lower the fillets, one at a time, into the hot oil. Don’t crowd the pan frying in several batches if necessary. Turn the fillets when golden brown on one side. Cook on the second side until nicely browned as well. Return the fillets to the first side to cook for an additional minute or two if needed to fully develop a golden brown color.
- When done, remove from the oil and keep warm in a 200 degree oven.
Notes
- Review frying tips in the recipe post to achieve proper texture and avoid common pitfalls.
- Fried catfish can be kept warm for several hours in a very low oven before serving.
- Store leftovers in the refrigerator for up to 2 or 3 days and reheat in a 350°F oven for about 15 minutes.
- Nutritional information may not be precise, as coating thickness and oil absorption vary significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 509kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 1262mg | 53% |
| Potassium | 1016mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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